A more hoppy pale ale - complementary bitterness and malt with a slightly sweet finish. Named after me, of course.
I decided to use Caravienne for a bit of a caramel, toasty character to help ease the drinker into the hoppy finish.
Very pale and very clear at this early stage. More hoppy than I usually brew - which is what I was going for. Racked to primary and took an OG reading (October 7, 2006).
Racked to secondary and took a gravity reading. Yeast has flocculated, but gathered at the top, which was interesting to me. I’ve never used this strain of yeast before... I’m racking this one a couple of days earlier than usual, as rigorous fermentation has pretty much stopped, that may have something to do with it.
Gravity is still bit higher than normal for final, as expected; it should drop to 1.010 or so by the end of secondary (October 11, 2006).
Racked to keg and refrigerated to begin aging process. Beer was very clear for this stage and should clarify even more as it ages (October 15, 2006).
|8.00 pounds||American Pale Malt (2-Row)||80%|
|1.00 pounds||Belgian Caravienne Malt||10%|
|1.00 pounds||American Dextrin (Cara-Pils) Malt||10%|
|10.00 pounds||Total Grain Weight||100%|
|1 tbsp.||PH Sabilizer||60 minutes|
|1 tsp.||Gypsum||60 minutes|
|1/8 tsp.||Super Irish Moss||5 minutes|
|1.50 ounces||Cascade||60 min||5.5%|
|0.50 ounces||Cascade||20 min||5.5%|
|1.00 ounces||Hallertauer Mittlefruh||5 min||4.2%|
|3.00 ounces||Total Hop Weight|
|East Coast Ale (WLP008)||White Labs||Liquid||35 ml|
|Dough In||Acclimate grains with 1.5 gallons of water.||152° F||5 min.|
|Mash||Single infusion. Add 3 gallons of 163° water. Stir every 20 minutes.||152° F||60 min.|
|Batch Sparge||1st sparge with 1.5 gallons of water.||168° F||15 min.|
|Batch Sparge||2nd sparge with 2.0 gallons of water.||168° F||15 min.|
|Strike Water Amount:||3.3|
|Strike Water Temperature:|
|Sparge Water Amount:||4.3|
|Sparge Water Temperature:|
|OG:||1.049 / 12.1° P|
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